BBQ Chicken Potpie from Cooking Light
Submitted by glory on August 06, 2002 at 11:56 am

Freezes well w/o cornbread top and doubles easily
Use cooking spray to grease an 9x13” glass pyrex baking pan

In a large pot, sauté for 5 minutes:
1 tsp. Vegetable oil
2 cups onion, chopped
½ cup green pepper, chopped
1/3 cup diced seeded poblano chili
1 small garlic clove, minced

Add and cook 2 minutes:
1 ½ tsp. Cumin seeds
1 tsp. Ground coriander

Add ¼ cup cider vinegar. Stir down and scrape brown bits.

Add 4 cups shredded cooked chicken breast.

Add:
2 Tbs. brown sugar
1 oz. Unsweetened chocolate, grated
1 (12oz.) bottle of chili sauce
1 (10 ½ oz.)can low salt chicken broth

Will need for crust: 1 (11.5 oz.) can refrigerated corn bread twists

Preheat oven 375 degrees.

Spoon filling into greased baking dish. Unroll cornbread dough, separating into strips. Place lattice fashion over chicken mixture. Bake for 25 minutes or until golden brown. Let stand 15 minutes before serving.

Yield 8 servings with394 calories, 12 gm fat, 78 mg chol.